Smoked Salmon Alfredo Sauce
Smoked Salmon Alfredo Sauce blends creamy Parmesan sauce with smoky salmon for a sophisticated pasta topping.
Ingredients
- 8 oz smoked salmon, chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 12 oz fettuccine or pasta of choice
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter and sauté garlic and shallot until fragrant.
- Add cream and simmer for 5 minutes until slightly thickened.
- Stir in Parmesan, black pepper, and red pepper flakes. Mix until creamy.
- Gently fold in smoked salmon and lemon juice.
- Toss with cooked pasta until evenly coated.
- Garnish with dill or parsley before serving.
Notes
- Use hot-smoked salmon for a bolder flavour or cold-smoked for a delicate taste.
- Add capers for a salty, briny touch.
- Use half-and-half for a lighter sauce.
- Keep heat low when adding salmon to avoid overcooking.
- This sauce also pairs well with gnocchi or zucchini noodles.